Italian chicken bake

Use up leftover roast chicken in this tomato bake with mozzarella cheese and crispy breadcrumb topping

  • Prep:10 mins
    Cook:50 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 475
  • fat 25g
  • saturates 8g
  • carbs 21g
  • sugars 16g
  • fibre 4g
  • protein 44g
  • salt 0.9g


  • 2 small or 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 3 tbsp olive oil
  • 2 tsp dried oregano
  • 3 x 400g cans chopped tomatoes or cherry tomatoes
  • 1 tbsp sugar
  • little splash red or white wine vinegar
  • about 500g cooked chicken, shredded into chunks
  • 125g ball mozzarella
  • 2 good handfuls fresh breadcrumbs (or gluten-free alternative)


  1. Fry the onion and garlic in the oil until softened. Add the oregano, tomatoes and sugar, a little splash of vinegar and some salt and pepper, then simmer for 20 mins until the sauce is really thick. Stir in the chicken and transfer to a baking dish.

  2. Heat oven to 220C/200C fan/gas 7. Tear over the mozzarella in chunks, then scatter over with the breadcrumbs with a bit more ground pepper. Bake for 20 mins until the chicken is piping hot through and the top is golden and bubbling. eat with mash, jacket potatoes, rice or pasta.

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